Naturally sweet with a hint of savory, these Chocolate Tahini Prune Oat Cups are balanced in flavor, texture and cravings. They combine the natural sweetness of California Prunes and honey with the slightly savory notes of creamy tahini, the chewy texture of rolled oats and a snappy chocolate layer topped in sesame seeds and sea salt flakes. These snackable bites are the best way to satisfy hunger while packing in added nutrition.
More California Prune recipes from Baking the Goods
Ingredients for Chocolate Tahini Prune Oat Cups
The interplay between the simple ingredients of these Chocolate Tahini Prune Oat Cups creates a treat that blends softly sweet, savory and salty elements. Those contrasts in flavor sync up alongside a textural trip in a harmoniously balanced, easy to make, healthy snack. The unique combination of rich dark chocolate, creamy tahini, silky prunes, chewy old fashioned oats, sesame seeds and sea salt flakes is a celebration of healthy fats and craveable, complementary flavors.
- Quick cooking old fashioned rolled oats
- Honey
- Tahini
- Fine sea salt
- California Prunes
- Dark chocolate chips, melting wafers or dark chocolate bar
- Coconut oil
- Sesame seeds
- Flaky sea salt
California Prunes add a layer of natural sweetness
These Chocolate Tahini Prune Oat Cups feature a layer of California Prunes that add natural sweetness without a sugar overload. Two prunes are stacked, then squished together between two sheets of parchment paper. This creates a plush and tender component that almost acts like a ripple of caramel inside of the cups. That satiny prune layer is a welcome contrast against the hard chocolate shell, silky tahini and chewy oat base.
Health benefits of California Prunes
Not only are California Prunes an excellent source of natural sweetness, they've got an abundance of nutritional benefits. Whether you enjoy prunes in these Chocolate Tahini Prune Oat Cups, try them in this recipe for Smashed Prune Snickers Bites, or even nibble on a couple as a quick energy hit, prunes are a perfect snack to power your day.
- Prunes are known for their fiber content and digestive powers and they can absolutely aid in digestion relief. Additionally, regularly consuming prunes can help improve overall gut health.
- California Prunes can also help to regulate the body’s use of sugars, working to keep hunger and blood sugar in check.
- Potassium is prevalent in prunes, the mineral can play a role in bone health maintenance.
- Prunes are packed with vitamins and minerals like magnesium, boron, riboflavin, niacin, and vitamin B6.
These Chocolate Tahini Prune Oat Cups are easy to assemble
No need to lug out a food processor or turn on the oven, these snacky cups are an easy, no-bake treat that comes together quickly! These snacky cups simply layer together in a muffin tin and set up in the freezer.
Build a base
Combine the rolled oats, honey, tahini and sea salt in a large bowl. Then stir it all together until the oat mixture is well blended and holds together when squeezed. Next, the oat mixture is evenly divided between 6 muffin cups in a lined muffin tin and pressed into the bottom until firm, forming a base layer.
Get your fill-ing
The smashed prunes top each oat cup, creating that caramelly barrier layer that tucks in between the oat base and a silky dollop of tahini.
Fancy finish
By melting chocolate chips and coconut oil together, you'll end up with a smooth and rich chocolate layer that gets a snappy shell when the mixture hits the cold breeze of the freezer. Spoon the melted chocolate over the filled cups and add a sprinkle of sesame seeds and flaky sea salt for a flavorful finish.
Chill out
Immediately placing the cups in the freezer will allow the chocolate to harden and create that desirably snappy chocolate shell.
Simple swaps
Since these Chocolate Tahini Prune Oat Cups are so dang delicious, we encourage you to give them a try as is. But we understand that sometimes substitutions make life easier. Here are a few suggestions for simple swaps.
- Switch up the chocolate by subbing in milk or white chocolate for the dark chocolate.
- Replace the tahini with other nut butters like peanut butter or almond butter. Sunflower butter or pistachio butter would work well too.
- Add more texture by swapping the sesame seeds for sunflower seeds or crunchy chopped nuts like walnuts, almonds or pistachios. You could even sprinkle on cacao nibs to deepen the cocoa and coffee notes.
How to store Chocolate Tahini Prune Oat Cups
These Chocolate Tahini Prune Oat Cups need to be stored in the freezer or refrigerator to best maintain their shape and texture. The initial freeze for at least an hour will aid in setting the structure of the cups and create a hard chocolate shell on top. Once they've set up in the freezer, remove the cups from the muffin pan and transfer them into a freezer bag. At this stage they can be stored in either the freezer for up to 2 months or the refrigerator for up to 1 week.
When frozen, the chocolate will be snappy but the tahini will still be smooth, the prunes will still be tender and the oat base will be stiff but chewy.* If enjoying Chocolate Tahini Prune Oat Cups from the freezer, you may want to let them soften for a couple of minutes at room temperature before eating.
Snacky satisfaction guaranteed
Sort of like granola bars with a grown up twist on peanut butter cups, these Chocolate Tahini Prune Oat Cups have just the right amount of snacky satisfaction. The best part is, they can power you up at any time of day. Begin your morning with a Chocolate Tahini Prune Oat Cup and some coffee, enjoy them as pre or post workout fuel or snack on them throughout the day.
This post was proudly made in partnership with California Prunes . All opinions are my own. Thank you for supporting me and the brands that I love. Follow @caprunes on Instagram to learn more about the health benefits of California Prunes and discover new recipes!
PrintRecipe
Chocolate Tahini Prune Oat Cups
Description
Naturally sweet with a hint of savory, these Chocolate Tahini Prune Oat Cups are balanced in flavor, texture and cravings. They combine the natural sweetness of California Prunes and honey with the slightly savory notes of creamy tahini, the chewy texture of rolled oats and a snappy chocolate layer topped in sesame seeds and sea salt flakes. These snackable bites are the best way to satisfy hunger while packing in added nutrition.
Ingredients
Oat Cups
1 cup quick cooking rolled oats
¼ cup honey
2 tablespoons tahini
¼ teaspoon fine sea salt
Topping
12 California Prunes
6 tablespoons tahini
½ cup dark chocolate chips or 3 ounces dark chocolate, roughly chopped
1 teaspoons coconut oil
1 tablespoon sesame seeds
flaky sea salt, to taste
Instructions
Line a metal muffin pan with 6 paper liners or use an unlined silicone muffin pan.
Make the oat cups by combining the oats, honey, tahini and a fine sea salt in a mixing bowl. Stir together until all of the ingredients are combined and begin to stick together. Scoop about 2 tablespoons of the oat mixture into the bottom of each muffin cup and firmly press to create a base layer.
Layer 6 sets of 2 prunes together, evenly spaced on a sheet of parchment paper. Cover with another sheet of parchment paper and smash the prunes with a heavy cup to flatten into rounds about the size of the muffin cups.
Top each oat cup with smashed prunes followed by 1 tablespoon of tahini.
Combine the chocolate and coconut oil in a microwave-safe bowl, then heat in 20-second increments until the chocolate is melted. Be sure to stir between each increment.
Pour 1 heaping tablespoon of melted chocolate over the top of each filled muffin cup. Allow the chocolate to firm up slightly, then sprinkle with sesame seeds and sea salt flakes.
Place the muffin tin in the freezer for at least an hour to set.
Enjoy Chocolate Tahini Prune Oat Cups chilled. You may want to allow them to soften at room temperature for a few minutes before eating.
Notes
Once the Chocolate Tahini Prune Oat Cups have set, remove them from the muffin pan and transfer into a freezer proof bag or container and store in the freezer for up to 2 months or in the refrigerator up to 1 week.
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